Sweet Potato Pie
Sweet Potato Pie
Dough:
- 4 cups flour
- 4 sticks butter, cold
- 1 cup sugar
- cold milk
Filling:
- 3 pounds sweet potatoes
- 5 eggs
- 2 sticks butter, melted
- 2 cups sugar
- 1.5 teaspoons fresh ground nutmeg
- 1 cup evaporated milk
- walnuts (optional)
Method:
In a large bowl, combine flour and sugar. Add 3 sticks butter, cut into thin slices. With your hands, work the butter into the flour, squeezing and kneading until the butter is integrated into the flour. Add the last stick of butter, also sliced up, and work into the flour until combined well and flour is heavy. Make a well in the center of the mix and add cold milk, 1/4 cup at a time, and combine until dough resembles lumpy oatmeal. Refrigerate for at least 30 minutes.
Start the filling. Boil the sweet potatoes on med heat for 20-25 minutes, with the skin on, until the potatoes are soft and cooked through. Drain and peel and toss the skin. Be sure to remove and descard any dark spots from the potato. Add the butter and sugar and stir in to combine. Add the eggs, one at a time, stirring in each time. Add the milk and nutmeg and stir in to combine. Set aside
Take the dough out of the fridge. Split the dough up into dough chunks about softball size and place on a well floured table surface. Flatten the dough with your palm and fold over, do this a few times, until dough is no longer sticky, but well floured. Using a rolling pin, flatten out the dough to about 1/8″-1/4″ thickness. Make sure everything is well floured and not sticky! Roll out your dough a little larger than your pie pan. Lift one corner of the dough and slide your pie pan under the dough. Arrange the edges on the rim of the pie pan, roll up the excess along the rim and “crimp” with your fingers to create a crust edge. Pour the filling into the crust to within 1/4″ from the rim. Sprinkle walnut pieces on top if you must. Place in 350F oven for 20-25 minutes, until crust is browned and crispy and the sweet potato filling has set. Let cool and serve!